Baked Kale Chips is a healthy snack that is loaded with plenty of nutritious benefits. These tasty treats are an excellent way to enjoy the great flavor of Kale.
They are made from a rich mixture of herbs, spices, and other ingredients. These include but not limited to: Kale, Rosemary, Ginger, Sage, Garlic, Clove, Hot Pepper, and Chervil. If you love baked potato chips, you will really love these healthy alternatives that taste just like the real thing and have the nutritional benefits too.
Baked Kale Chips is so delicious and easy to make that I have decided to share them with everyone. I made these from scratch for my wife’s birthday a few years ago, and they were a huge hit!
You can bake these fresh from your garden, store bought, or buy them already prepared in bag form, however you like them. My favorite way to eat them is straight out of the oven they are that tasty!
Baked Kale Chips is one of the sweetest things you can eat on a cold winter’s night. They are extremely filling, have a nice texture, and a nice flavor.
The other great thing about Baked Kale Chips is that they are very easy to make. They are made with a mixture of cream, butter, and flour, baked in an oven, and then served with a delicious sauce.
The unique and flavorful combination of cream, butter, and flour to create a delicious treat that you will be sure to love. If you want to make these tasty treats, keep reading for a few simple steps, and then get ready to start baking.
Baked Kale ChipsCourse: Appetizers & SnacksCuisine: AmericanDifficulty: Easy
Craving chips? Try these crispy baked kale chips instead! They’re the perfect healthy snack option when you’re craving something salty and crunchy.
1 bunch curly kale (about 5 cups)
1 Tablespoon olive oil
1/2 teaspoon sea salt
- Preheat oven to 350°F.
- Wash and dry kale, de-stem and roughly chop into bite-size pieces.
- Make sure kale is super dry, add to a large bowl and toss with olive oil and sea salt.
- Spread kale out on a large baking sheet, making sure not to overlap pieces.
- Bake for 15-20 minutes, until kale is crisp.
- Best served immediately, but if needed you can store them in a sealed container for 1-2 days.
Reference : eatingbirdfood.